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Chef Jet TIla is best known for his drunken noodles. Google it, you will see. Well in this video he explains all the secrets to the perfect, delicious drunken noodles. You will want to eat this tonight.

Wazuzu Drunken Noodles

Sauce
1 Tbsp. Mushroom Soy Sauce
2 Tbsp. Sweet Soy Sauce
1 Tbsp. Oyster Sauce
1.5 Tbsp. Fish Sauce
1 Tbsp Sugar
1 Tsp Siracha Sauce
1 Tsp Minced Garlic
6-8 Thai Basil Leaves, chiffonade

3 Tbsp. Canola or Peanut Oil
2-3 Garlic Cloves, minced
1-2 Serrano Chiles, sliced thin
2 Eggs
1/3 Lbs. Beef, Pork or Chicken, thin sliced against the grain.
1/2 Medium White Onion, sliced
3-4 Cups Fresh Rice Noodle, separated
1/4 Cup Chinese Rice Wine
1 Cup Thai Basil leaves, loosely Packed
½ Cup Grape Tomatoes, halved


Combine sauce ingredients in a small bowl and set aside.

Heat oil to medium high in a medium sauté pan and sauté garlic until light brown.

Add eggs in and lightly scramble until barely set.

Add meat and onions folding constantly until the meat is half cooked, about 1 to 2 minutes.

Add fresh rice noodles, sauce, tomatoes and basil; toss to combine for about 3 to 5 minutes. Make sure the noodles are cooked until the edges are slightly crisp.

Deglaze Pan with rice wine, and then add basil and tomatoes. Serve hot.
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About JET TILA:
CHEF JET TILA From the intersection of Hollywood Boulevard and Normandie Avenue in the heart of Los Angeles to the Las Vegas Strip; from backyard cooking classes to battling legends on “Iron Chef America”— Jet Tila has carved a singular niche as a culinary storyteller. Thanks to his diverse background and education, Tila is as comfortable as chef and consultant as he is teacher and student in the art of food. His numerous accomplishments in the culinary world continue to grow. In 2013 alone, Tila partnered with the Compass Group, the world’s largest food-service company, to launch Modern Asian Kitchen, a new fast-casual Pan-Asian concept with locations nationwide.


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